Starters

Lexington green salad -5

Caesar Salad -6

New England Clam Chowder -5

Maine Lobster Bisque -5.5

Kobe beef Tataki
Kobe Beef, enoki mushroom, red Thai curry oil -12.5

Gorgonzola and Walnut pasta
Gorgonzola cheese, creamy truffle chive sauce. -12.5

Crab cakes
Ancho Chile tar tar sauce -12

Heirloom Tomato Capresse
Basil and “2005” Manni olive oil -9.5

Seafood Paella
Lobster, shrimp, scallop -14

Beef Tar Tare
Williams bound mélange pepper, fig chili oil, capers, soft fried egg. -15

Prawns with Spicy gazpacho -14

Smoked Pastrami Salmon Carpaccio
Cold smoked Scottish salmon lavash, chive crème fraiche -13.5

 

Dinner Menu

Entrées

Pan Roasted Free Range Chicken
Pancetta ham, vanilla sage truffle sauce -23

Sea Bass
Green curried jumbo prawns, baby bok Choi -25

Roasted Tomato Chicken Gnocchi
Fresh potato gnocchi, ‘2005” Manni Per me olive oil. Harissa, grilled chicken -22

Lobster Rave
Black truffle butter cream sauce, shaved Grana Padano, broccoli rabe. -26

Seared Diver Scallops
Lemongrass oil, watercress puree shitake mushroom, baby spinach, Yukon Pommes Puree -26

The Bistro Aged Strip Steak
14 oz prime sirloin strip Dry aged 28 days 34-

Seared North Atlantic Salmon
Tamari Five spiced pork belly. Braised spinach -28

The Chef’s Signature Filet
10 oz Brandt Beef filet gorgonzola & roasted pepper fondue, haystack potatoes -36

Pork Chop Fritz
14oz Pork Chop Golden Pineapple Peppers, Veal Jus, sweet potato frites -32

The Bistro 20 oz Porter House Steak
Brandt Beef Porterhouse, Green Pepper Rub, lobster Yukon potato -37